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peach blueberry crisp recipe

Peach Blueberry Crisp

This peach crisp can be made with fresh, frozen, or canned peaches. Either way, it turns out absolutely delicious!
Course Dessert
Cuisine American
Keyword easy dessert recipes, fruit
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 266kcal


For the filling

  • 4 cups sliced peaches, see note
  • 6 ounces blueberries, fresh or frozen
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon

For the topping

  • ½ cup flour
  • ½ cup rolled oats
  • ½ cup brown sugar
  • ½ cup cold butter, cubed
  • 1/2 teaspoon ground cinnamon
  • ¼ teaspoon baking powder
  • dash salt


  • Preheat oven to 375 degrees.
  • Add all of the ingredients for the filling to a large mixing bowl and stir well to combine.
  • Pour filling int an 8x8 baking dish.
  • Add all of the topping ingredients to a medium bowl and use a pastry cutter or 2 forks to work the dough together until it forms small crumbs.
  • Sprinkle the topping over the filling.
  • Bake for 30 minutes.
  • Let cool for 10 minutes before serving.



Fresh Peaches: Use fresh, ripe peaches if you can find them.  
Canned Peaches: Be sure to purchases canned peaches packed in 100% juice or they will be too sweet. Drain peaches well before use. Add all of the filling ingredients aside from the brown sugar. Taste and add as much sugar as you think they need. Canned peaches tend to be sweet. 
Frozen Peaches: Thaw frozen peaches completely before use by storing in the fridge overnight or running the peaches under cool water until thawed. Drain well before use. 


Calories: 266kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 107mg | Potassium: 220mg | Fiber: 3g | Sugar: 25g | Vitamin A: 617IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg